Peel and remove the seeds from the butternut squash. Cut the pumpkin into small cubes and place on a lined baking tray. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Mix until well combined then pour over the butternut squash. Pour over the marinade over the squash and roast for about 45 minutes at 175C (345F), turning the squash half way through cooking so that it doesnt burn.

2. As the butternut squash is roasting, prepare your quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.

3. Wash and chop the coriander.

4. Once the butternut squash is ready, remove them from the oven, let cool for 5-10 minutes. Next, combine the squash with the quinoa, coriander, nuts and seeds, pomegranates and balsamic vinegar. Enjoy!

Comments

beautiful pictures, as always! <3 I love your photography!
I am currently thankful for being able to study and start the second term in such a great university I am in and live in amazing Brighton! 🙂
lots of love xx

Once again, your photography is absolutely stunning, Lucie! That salad, though…I love the butternut squash in there. It seems like butternut squash is everywhere in the winter time, and I usually just roast it as a side dish. But the salad is a great idea! Happy February, my friend!

Lord, this has been a very rough start to the year for me, but I always try to remain positive! I’m thankful to have beautiful blogs like yours to follow and inspire me! Gorgeous photos as always, dear! And your Warm Spiced Butternut Squash, Quinoa, and Pomegranate Salad looks absolutely delicious!! I could use a few bowls of that right now! Cheers!! <3